Beef au Jus
Beef au Jus is a classic French sauce made from the natural juices of roasted beef, often served alongside dishes like prime rib or French dip sandwiches to enhance their flavor.
Ingredients
- Beef Drippings or Butter:Â 2 tablespoons (use beef drippings if available for richer flavor)
- All-Purpose Flour:Â 1 tablespoon (optional, for slight thickening)
- Beef Broth:Â 2 cups, preferably low-sodium
- Red Wine:Â 1/4 cup (optional, adds depth of flavor)
- Worcestershire Sauce:Â 1 teaspoon
- Garlic Powder:Â 1/4 teaspoon
- Onion Powder:Â 1/4 teaspoon
- Salt and Black Pepper:Â To taste
Instructions
- Prepare the Base:
- In a saucepan over medium heat, melt the beef drippings or butter.
- If using flour for a slightly thicker au jus, sprinkle it into the pan and whisk continuously for about 1 minute to form a roux.
- Add Liquids:
- Gradually pour in the beef broth, whisking constantly to prevent lumps.
- Add the red wine (if using) and Worcestershire sauce, continuing to whisk.
- Season:
- Stir in the garlic powder and onion powder.
- Season with salt and freshly ground black pepper to taste.
- Simmer:
- Increase the heat to medium-high and bring the mixture to a gentle boil.
- Once boiling, reduce the heat and let it simmer for about 5-7 minutes, allowing the flavors to meld and the sauce to slightly thicken.
- Strain and Serve:
- For a smooth consistency, strain the au jus through a fine-mesh sieve into a serving bowl.
- Serve hot alongside your beef dish, such as prime rib or French dip sandwiches.
Notes
- No Drippings? If beef drippings aren’t available, butter serves as a suitable substitute.
- Wine Substitute:Â If you prefer not to use red wine, you can replace it with additional beef broth.
- Consistency:Â Traditional au jus is meant to be a thin, flavorful sauce. The optional flour provides a slight thickness but should not make it as thick as gravy.
Find it online: https://recipe.newsvks.com/beef-au-jus/